This is a scrumptious dish, simple to prepare and serve, and gorgeous to look at. I remember the first time my mother had cooked Chicken Maryland at home; she had wanted to surprise us with a novel and tasty preparation and had obtained the recipe from one of her favorite television chefs. It had been a wonderful treat for the family.

Chicken Maryland is special to me for another reason. I was studying at a boarding school, far from home. One fine day, I got a visitor, who gave me a packet from my mother. She had sent an entire platter of the much loved delicacy to me! I was thrilled and my friends were pretty excited too. It was a lovely change from my everyday boarding fare and reminded me strongly of home. From that day onwards, my mother became quite famous among my friends and they still talk enthusiastically about her extraordinary culinary skills and the day that we ate this dish off paper hand towels in our dorm room.

The ingredients for this crumb fried chicken are as follows: - a) chicken cut into large pieces (800 grams) b) crushed black peppercorns (to taste) c) salt (to taste) d) lemon juice (2 teaspoons) e) red chilly powder (1/2 teaspoon) f) mustard powder (1/2 teaspoon) g) refined flour (3 tablespoon) h) eggs (2) i) bread crumbs (1/2 cup j) fresh coriander, finely chopped (1 tablespoon) k) oil (for deep frying).

Marinate the chicken with salt, pepper, and lime juice. Cook in a pressure cooker, with half a cup of water, till one whistle. Keep aside the chicken. Add the chilly powder, mustard powder, and coriander leaves to the flour and mix. Separate the egg whites from the yolks and beat the eggs whites well. Coat the chicken pieces with the flour. Add sufficient oil in a deep frying pan and heat. Now, dip the chicken pieces in the beaten egg whites, roll them on bread crumbs, and fry for five minutes on medium heat, till they turn a beautiful golden brown. Drain and serve with salad or barbeque sauce. Bon Appetite!